Easy strawberry blueberry cobbler recipe made with (fresh or frozen!) berries and a flaky biscuit topping. Add a scoop of vanilla ice cream for a patriotic red white and blue dessert!
13" x 9" baking dish or 3 quart round casserole dish
Ingredients
Cobbler filling
4cupsblueberries, fresh or frozen (2-16 oz containers)
4cupsstrawberries, fresh or frozen (2-16 oz containers)
2tablespooncornstarch
2teaspoonlemon juice
1cupsugar(can substitute with Splenda sugar [baking] mix - see notes)
Biscuit topping
2cupsself-rising flour
1 cupwhole milk(can substitute with 2% but not skim or nonfat milk)
½cupbutter, grated
1tablespoonsugar
Instructions
Preheat oven to 375ºF.
In a medium bowl, stir together strawberries, blueberries, cornstarch, 1 cup sugar, and lemon juice. Pour into the bottom of the casserole dish.
Next, rinse and dry the bowl before adding self-rising flour, 1 tablespoon of sugar, and grated butter. Then, pour in the milk and use a heavy wooden spoon to stir until just mixed. Do not overmix, otherwise, your biscuits will be dense and heavy.
Drop the biscuit dough with a large spoon and press lightly to partially submerge them into the fruit cobbler mixture.
Bake at 375ºF for 30 minutes, until the filling is bubbly and the biscuits on top are golden. Let cool at least 20 minutes before topping with vanilla ice cream, whipped cream, or cream cheese.
Notes
Splenda sugar (baking) mix can be substituted 1:1 for sugar. Do not use regular Splenda, as the fruit cobbler will not thicken properly. Instead use 1/2 regular Splenda and 1/2 sugar.After the cobbler has cooled completely, transfer to an airtight container or cover with plastic cling wrap and keep in the fridge for up to 4 days.